This Pumpkin Alfredo Pasta is creamy, comforting, and perfect for fall! The blend of pumpkin and cheese creates a smooth sauce that’s rich in flavor yet easy to whip up.
Honestly, I can’t get enough of this dish! It pairs wonderfully with a sprinkle of fresh herbs, adding a pop of color. Plus, it’s a great way to enjoy pumpkin without the pie! 🎃
Key Ingredients & Substitutions
Fettuccine Pasta: This dish shines with fettuccine for its wide, flat shape that holds the creamy sauce well. You can swap it for other pasta types like penne or spaghetti if you prefer something different.
Pumpkin Puree: Canned pumpkin is super convenient and usually has great flavor. If you prefer fresh, you can roast and blend your own pumpkin. Just make sure it’s well pureed for a smooth sauce!
Heavy Cream: For a lighter option, you can use half-and-half or even a dairy-free cream. Keep in mind that the sauce might be a bit less rich, so adjust seasoning to your taste.
Parmesan Cheese: Grated Parmesan is classic here for its salty, nutty flavor. If you’re looking for dairy-free options, try nutritional yeast for a cheesy vibe without the dairy.
Fresh Sage: Sage adds a wonderful herbal note to the dish. If you can’t find fresh, dried sage can work in a pinch, but use much less, as it’s more concentrated.
What’s the Key to a Smooth Alfredo Sauce?
The sauce’s creaminess is crucial for this dish! To get that smooth texture, follow these steps:
- First, melt the butter in a skillet over medium heat, then sauté garlic. Avoid browning the garlic to keep a mild flavor.
- When mixing in the pumpkin puree and heavy cream, stir continuously to incorporate them well. A whisk can help if you want a super smooth result.
- Gradually add the grated Parmesan cheese while stirring; this ensures it melts evenly and blends into the sauce without clumping.
Adjust seasoning at the end. Taste and experiment with salt and pepper to perfect your sauce!
Pumpkin Alfredo Pasta
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp ground nutmeg
- 1/4 tsp smoked paprika (optional for subtle smoky flavor)
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh sage, finely chopped, plus whole leaves for garnish
- 1 tbsp olive oil (for garnish, optional)
How Much Time Will You Need?
This delightful Pumpkin Alfredo Pasta recipe takes about 20 minutes in total. You’ll spend around 10 minutes cooking the pasta and another 10 minutes making the creamy sauce and combining everything. It’s quick, easy, and perfect for busy weeknights or cozy get-togethers!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until it’s al dente. When it’s done, drain the pasta and set it aside while you prepare the sauce.
2. Make the Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Once the butter is melted, add the minced garlic. Sauté the garlic for 1-2 minutes, just until it’s fragrant—be careful not to let it brown!
3. Mix in Pumpkin and Cream:
Add the pumpkin puree to the skillet and stir well. Let it cook for about 2 minutes to warm it up. Then, slowly pour in the heavy cream while stirring continuously. This will create a smooth sauce base.
4. Stir in Cheese and Spices:
Next, add the grated Parmesan cheese, ground nutmeg, and smoked paprika to the sauce. Stir constantly until the cheese has melted and the sauce becomes creamy and smooth. This is where the magic happens!
5. Season and Combine:
Give the sauce a taste and season with salt and freshly ground black pepper as you like. Then, stir in the finely chopped fresh sage for an extra flavor boost.
6. Combine Pasta and Sauce:
Add the cooked fettuccine directly into the sauce, tossing everything together gently. Make sure the pasta is well-coated in that delicious pumpkin Alfredo sauce!
7. Serve and Garnish:
Serve your Pumpkin Alfredo Pasta immediately in bowls. Don’t forget to garnish with extra Parmesan cheese, a sprinkle of fresh herbs, whole sage leaves, and a drizzle of olive oil if you wish. Enjoy every comforting bite!
This creamy Pumpkin Alfredo Pasta is perfect for any cozy occasion, bringing warmth and happiness to your table. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it in a blender or food processor until smooth. Just make sure it’s fully blended to achieve that creamy texture in the sauce.
How Do I Store Leftover Pumpkin Alfredo Pasta?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of milk or cream to help restore its creamy consistency as you heat it through.
Can I Make This Sauce Dairy-Free?
Yes, you can! Substitute the heavy cream with coconut milk or a plant-based cream for a creamy texture without the dairy. You can also use nutritional yeast instead of Parmesan for a cheesy flavor that’s dairy-free.
What Other Herbs Can I Use Instead of Sage?
If you don’t have sage on hand, thyme or rosemary can be great alternatives. Both will add a wonderful herbal note to the dish, so feel free to experiment based on your taste preferences!
